Description
Devil’s Food Cookies are rich, chocolatey treats with a soft cake-like texture, filled with a luscious chocolate buttercream and topped with a smooth semisweet chocolate ganache. Perfectly balanced between sweet and decadent, these cookies are ideal for chocolate lovers looking for an indulgent dessert.
Ingredients
Scale
Cookie Dough
- 1 cup (226 g) unsalted butter softened
- 1 cup (200 g) light brown sugar firmly packed
- ½ cup (100 g) granulated sugar
- 2 Tablespoons cooking oil (avocado, canola, or vegetable oil)
- 2 large eggs (room temperature preferred)
- 1 ½ teaspoons vanilla extract
- 3 ½ cups (394 g) cake flour
- ⅔ cup (70 g) Dutch cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
Filling
- 6 Tablespoons (85 g) unsalted butter softened
- 1 cup (125 g) powdered sugar
- 2 ½ Tablespoons Dutch cocoa powder
- ¾ teaspoon vanilla extract
- Pinch of table salt
Ganache
- 1 cup (170 g) semisweet chocolate chips or couverture chocolate
- ¼ cup (60 ml) heavy cream
Instructions
- Make Cookie Dough: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter, light brown sugar, and granulated sugar together on high speed until light and creamy, which usually takes one to two minutes.
- Add Wet Ingredients: Stir in the cooking oil, eggs, and vanilla extract on low speed until everything is fully combined, then set aside.
- Combine Dry Ingredients: In a separate medium-sized bowl, whisk together the cake flour, Dutch cocoa powder, baking powder, baking soda, and table salt.
- Mix Dry and Wet: Gradually add the dry ingredients into the wet mixture, mixing until the dough is thoroughly combined. Cover the bowl with plastic wrap and refrigerate for 30 minutes to chill the dough.
- Prepare Filling: In a medium bowl, beat the softened butter with an electric mixer until smooth. Gradually add the powdered sugar in several parts, beating after each addition until smooth and well combined.
- Add Remaining Filling Ingredients: Stir in the cocoa powder, vanilla extract, and a pinch of salt until the filling is smooth. Use a 1 tablespoon scoop to portion dollops of filling onto a wax paper-lined baking sheet and freeze for at least 15 minutes.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350F (175C) and line a baking sheet with parchment paper.
- Assemble Cookies: Once chilled, scoop the cookie dough into ¼ cup (75 g) sized balls. Roll each ball between your palms and make a deep indent in the center. Place one frozen filling dollop into the indent, then carefully roll the dough around the filling to enclose it completely and form a smooth ball. Place the cookies on the prepared sheet at least 2 inches apart.
- Bake Cookies: Bake on the center rack at 350F (175C) for 14 minutes. The cookies may look slightly underdone on top, but edges should be firm. Allow them to cool completely on the baking sheet, as they are fragile while warm.
- Make Ganache: Combine the semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat for 30 seconds, stir, then continue heating in 15-second increments, stirring well after each, until the chocolate is fully melted and smooth.
- Finish Cookies: Once cookies are completely cool, spread about 1 tablespoon of ganache evenly over the tops. Allow ganache to solidify before serving for best texture and flavor.
Notes
- Cake flour is preferred for the softest texture. If unavailable, substitute 3 cups (375 g) all-purpose flour plus 2 tablespoons (16 g) cornstarch.
- Cookies can be stored in an airtight container at room temperature for up to 2 days. For longer storage of up to one week, refrigerate due to the ganache topping.
- Serve cookies at room temperature for best flavor; if refrigerated, allow them to come to room temperature before eating.
- Use a cookie scoop for even-sized dough balls to ensure uniform baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 45 mg
